Pecan Pineapple Coffee Cake
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
White Sugar1 cup
Brown Sugar1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 large
Egg1 cup
Plain Yogurt1 cup
Canola Oil1 tsp
Vanilla Extract1 cup
Pecan (chopped)Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Lightly grease an 8-inch square baking dish
3
Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl
4
Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth
5
Stir flour mixture into egg mixture until just blended
6
Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish
7
Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter
8
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes
9
Cool in the pans for 10 minutes before removing to cool on a wire rack
10
Serve warm or completely cool